Breakfast Chocolate Chip Cookies Food

OATMEAL CHOCOLATE-CHIP PEANUT-BUTTER BANANA BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F. Line a baking sheet with parchment.
• Mash the bananas with a fork in a large bowl. Add the oats, peanut butter, chocolate chips, honey, cinnamon and salt, and stir until just combined. (The mixture may be thick and hard to stir.)
• Scoop out the dough with a cookie scoop, and form balls with your hands, pressing the dough together very tightly. Place the balls on the prepared baking sheet. Bake until the edges start to brown, 12 to 15 minutes.

DOUBLE CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat oven to 350°F.
• Mix together all dry ingredients in a large mixing bowl, cocoa through raisins.
• Mix with whisk and set aside.
• Mix together all wet ingredients in a medium bowl until fluffy.
• Make a well in the dry ingrendients, pour wet into the dry.
• Mix well.
• With sprayed hands, form about 6 large cookies, place on greased cookie sheets.
• Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies.
• Remove from pan and let cool on cookie racks.
• Store in tupperware, wax paper between cookies.

CHOCOLATE CHIP BREAKFAST COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Stir oats, all-purpose flour, whole wheat flour, baking powder, salt, and baking soda together in a bowl.
• Beat white sugar, brown sugar, and butter together in a large bowl using an electric mixer until fluffy. Beat in eggs, applesauce, and vanilla extract in that order. Stir in the oat-flour mixture until dough is just combined. Stir in chocolate chips.
• Drop 1/4 cup of the dough onto the prepared baking sheet. Repeat with the remaining dough, flattening each cookie slightly.
• Bake in the preheated oven until light brown at the edges, 12 to 15 minutes. Let cool on the baking sheet, 3 to 4 minutes. Transfer cookies to a wire rack to cool completely.